View Pit Stop page for race #137 by itsuaks — Ghost race
View profile for Morgan (itsuaks)
| Official speed | 111.44 wpm (47.38 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2022 5:16:05pm UTC |
| Race Finish | March 17, 2022 5:16:52pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. ryli (115.34 wpm) 3. former77 (106.91 wpm) |
| Accuracy | 97.0% |
| Points | 115.16 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |